Mediterranean Chickpea Latkes
photo by DianaEatingRichly
- Ready In:
- 13mins
- Ingredients:
- 13
- Yields:
-
24 latkes
ingredients
- 1 (15 ounce) can garbanzo beans, rinsed,drained (chickpeas)
- 2 cloves garlic
- 1 tablespoon fresh rosemary
- 3 large eggs
- 6 tablespoons water
- 2 tablespoons extra virgin olive oil
- 3 tablespoons all-purpose flour
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon baking powder
- 6 tablespoons olive oil (or more)
- pomegranate seeds (optional)
directions
- Blend garbanzo beans, garlic, and rosemary in processor to coarse paste.
- Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
- Add flour, cumin, salt, pepper, and baking powder and blend.
- Pour batter into bowl Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.
- Working in batches, drop batter by heaping tablespoonfuls into hot oil.
- Cook until golden, about 1 minute per side.
- Using slotted spatula, transfer latkes to paper towels to drain.
- Add more oil to skillet as necessary and allow to get hot before adding more batter.
- Transfer latkes to plates.
- Sprinkle with pomegranate seeds, if desired, and serve.
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Reviews
-
These were very good. They taste a little like falafel, but not as heavy. I sprayed a nonstick frying pan with olive oil spray instead of the 6 tbsps of olive oil & used a measuring tablespoon to drop the batter so the pancakes were about 2". I served them as an appetizer--3 small latkes, some salad greens and a couple of dollops of tehina on the side. They were a tiny bit too salty (and I love salt!) so I'm going to slightly reduce the salt next time.
Tweaks
-
These were very good. They taste a little like falafel, but not as heavy. I sprayed a nonstick frying pan with olive oil spray instead of the 6 tbsps of olive oil & used a measuring tablespoon to drop the batter so the pancakes were about 2". I served them as an appetizer--3 small latkes, some salad greens and a couple of dollops of tehina on the side. They were a tiny bit too salty (and I love salt!) so I'm going to slightly reduce the salt next time.
RECIPE SUBMITTED BY
Miraklegirl
Toronto, Ontario
I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.